Mango Frozen Yogurt

This mango frozen yogurt reminds me of the wonderful soft-serve mango ice cream you can get at Indian restaurants. It’s smooth, creamy, just-sweet-enough, and very refreshing. No ice cream maker needed – just make sure you stir it every 30 minutes before it freezes completely, to prevent ice crystals from forming and to ensure a smooth, creamy consistency.

I haven’t tried making this mango frozen yogurt with frozen mangoes, so I don’t know how well that would work. I’ve always used a fresh, very ripe mango.

Place the mango cubes in your food processor’s bowl and process until completely smooth, stopping once to scrape the sides and bottom of the bowl.

Add the yogurt, honey and vanilla and process until combined, stopping once to scrape the sides and bottom of the bowl.

Process 1 more minute, until light and fluffy.

Using a spatula, transfer the mixture into a square 9-inch pan. Cover with cling wrap, and freeze for 45 minutes.

Remove the pan from the freezer, Use a spatula to stir the already-frozen edges into the still-soft center, then use a whisk to mix everything together until smooth.

Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.

When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.

If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 20 minutes before serving, to allow it to soften.